Juicy pan-seared chicken breast, sliced thick and laid over crisp romaine, is the heart of this one, seared until deeply golden and rested so every bite stays tender. The dressing is the real star: pasteurized egg yolks, minced anchovy, garlic, Dijon, and lemon juice whisk into a rich, tangy emulsion that clings to every leaf without any heaviness. Shaved Parmesan on top adds a salty, nutty finish, and the whole thing comes together in one bowl with minimal fuss. Crunchy golden cubes, toasted until deeply crisp, round out the texture and soak up just enough dressing to stay interesting without going soggy. It's a completely satisfying, protein-packed main that works as a full dinner on its own, and it holds up beautifully as a solid pick for a gluten free table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 400°F (205°C). Toss the bread cubes with 2 tbsp olive oil and 1/4 tsp kosher salt on a baking sheet, spreading them in a single layer. Bake for 10–12 minutes, turning once halfway through, until deep golden and crisp throughout. Set aside to cool.
Pat the chicken breasts dry and season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into 1/2-inch strips.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
